Surprise!! Before you get all excited that we’re halfway through the week and that So You Think You Can Dance is on tonight (go, Melanie!), I’m sorry to tell you that it is Tuesday and that we’re just so excited to be home and back in our kitchens that we have a couple of extra recipes this week.

As I mentioned in yesterday’s post, a few weeks ago, I had Wendy’s Berry Chicken Salad for the first time and I loved it. I also realized that it was hardly rocket science and that putting my own version together couldn’t be too tricky, right? So much to my husband’s dismay that I wasn’t re-creating the Baconator (also known as the Widow Maker), I tossed together some fresh greens, strawberries, blueberries, toasted almonds, feta cheese, and this Berry Vinaigrette.

It ended up being the perfect summer dinner after a long day of working in the yard. He didn’t complain too much, although I’m pretty sure he quietly poured himself a bowl of cereal a few hours later.

First, I marinated some chicken breasts in some light Italian dressing and then grilled them up on the back patio. While they were cooking, I tossed some sliced almonds into a non-stick pan and toasted them over medium heat, stirring frequently, until they were light brown and fragrant. I rinsed the strawberries and blueberries and sliced the strawberries.

Then I tossed together some Romaine and baby spinach…

and added a handful of blueberries, some crumbled Feta cheese, and the toasted almonds.

If you’ve had the Wendy’s salad, you might be thinking, “Stupid Kate, that’s Parmesan, not feta in the Wendy’s salad.” Surprisingly, I do know my cheeses, I just prefer Feta in this salad. But freshly shaved Parmesan is also super delicious here, so use whatever you prefer.

Anyway. I topped the blueberries with the strawberries and then after the chicken was done, I let it stand for a few minutes and then I sliced it up and added it to the salad.

I served the dressing on the side, but if you’re making this all in a big bowl for a crowd and are serving it immediately, I’d recommend dressing the entire salad just to make things easier.

For serving a large crowd, toss all the salad ingredients in a large serving bowl and add dressing to taste. For individual servings, arrange ingredients on plates and serve the dressing on the side. Makes about 8 side dish servings and 4 main dish servings.

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Oooooh, this looks delicious! I’m pretty sure you could change up the combination of cheeses, nuts or berries in this and it would still be gorgeous. Now all I need is some summer weather to enjoy this in and I’m set!

It looks wonderful! I’m not sure I could convince my hubby though. He usually thinks I’m putting too much on salads when I add extra veggies or cheese. I haven’t tried the Wendy’s salad, but am thinking I might have too soon.

Hee! I made something very similar last night, after trying the Wendy’s salad last week. I added cucumber and pecans toasted with some brown sugar to mine, and drizzled on a blackberry viniagrette I made up. This is a great summer salad, especially when the temperatures are running in the 100’s, like it is where I live!

I heart the cupcake activist! We made this for dinner last night. I could tell my husband was not excited about this concoction, but he was trying to be polite and not say anything about his skepticism. He ate it anyway and LOVED it! He said several times during the meal how much he liked it and said at the end…”This could be a restaurant meal.” It might have been the best compliment he’s ever given me. He really liked it.
Thanks for all your great recipes…They’re all so yummy. You’ve made cooking fun for me. Can’t wait to try the Fruit Pizza. might make it New York Style with a thin crust.

Oh looks so yummy. I’m always trying to find new salad ideas– we have been getting two heads of lettuce every week in our produce box lately. That’s a lot since my toddlers tend to be suspicious of salads. I bet they’d like this though. Who doesn’t like berries, right?

You totally got me- I saw your post and immediately thought- “Oh good, it’s Wednesday!” Then it sunk in. Nope, it’s just Tuesday. But yay for the extra post! Thanks It’s time to make a new menu and this salad is on the top of the list. I can hardly wait to try it.

I love that salad too. In fact, we are moving cross country (I was the one from the book signing leaving Ohio and going to Idaho) and I have already decided that is what I am eating for every meal. Hopefully keeping my traveler’s fanny to a minimum.

This sounds delicious! We are always looking for a good new dinner salad. I’m thinking it would be even easier if I used half a rotisserie chicken. And I’m going to try it with queso fresco instead of feta because that’s what I have in my fridge and I think it will be nice with the berries. Thanks for the bonus post!

That is exactly what I did after eating that salad from Wendy’s! I thought it tasted great, but there just wasn’t enough for the price — so I made my own. I am SO excited to try your dressing, though, I just used some raspberry vinaigrette I had on hand, which was okay. But homemade dressing is definitely superior!

OMG! Made this tonight and it was soooo good! Actually, it was extremely good! I left the blueberries and feta out cuz I forgot to buy some today and I used splenda instead of honey in the dressing. I can’t wait to make this for my dinner guests next week!

Kate … You’ve outdone yourself on this one!! I’ve been playing around with similar combinations, but you’ve nailed it here. Pure Genius. Had to have it for dinner tonight … and I know I’ve said this before, but this really is my new favorite salad. The dressing sends it over the top!! Thank You Thank You … I’m sure I’ll be eating it everyday. Loving every bite